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Sunday's Dinner: Turkey Chili Mac
By now you’re probably ready to pass out from all the food, shopping and traveling craziness that this season brings. Hopefully, you’ve made some amazing memories and shared traditions, with all the craziness of the past week, what’s for dinner or what do I make now with that leftover Turkey? is probably something that has crossed your mind a time or two.
I actually enjoy the leftover Turkey, it allows me to be creative as you can see from my ideas from the post: Got Leftovers From Tonights Holiday Dinner?? Well, I have some Ideas For You!
One of the meals I like to make when I have leftover Turkey or just want an easy, yet hearty quick meal is my version of Turkey Chili as it can be made with shredded leftover Thanksgiving Turkey, chunked Turkey Tenderloin or as how I made this with ground Turkey. Now I am a Jennie-O Switch Circle Blogger so on this night I used Jennie-O Lean All Natural Turkey.
Feel free to alter it to your own tastes or needs, but for this version, you’ll need the following:
1 lb. of pre-cooked ground Turkey (or shredded or chunked Turkey)
1/2 small red onion (you can sub for your favorite onion or omit), diced, chopped or grated
1 tablespoon of garlic
1 pound of pre-cooked macaroni or favorite pasta (a lot of boxed dry pasta is around 1 lb. and I use about 3/4-1 full box of it)
1 – 15 oz. can of kidney beans rinsed and drained
1 – 15 oz. can of black beans rinsed and drained
2 - 14.5 oz. cans of fire roasted tomatoes
1, 8-12 oz. bag of frozen corn
3 cups of Vegetable, Turkey or Chicken stock
1 ½ cups of water
Season to taste, I used fresh cracked pepper, pinch of salt, smoked paprika and a pinch of chipotle seasoning, but season as you like and to your tastes.
Sliced Green Onions
Sliced Pepperoncini or Jalapeno peppers
Since this calls for pre-pasta and pre-cooked meat you can just add to your large covered pot, I used a covered 5qt pot for mine, but feel free to adjust as needed if you decrease or increase the recipe.
Honestly, since the meat and pasta are pre-cooked, this is a bit of a dump, heat through and stir as needed kind of recipe. I cooked mine over Medium heat, but cooktops can vary a bit, so adjust as needed, but once it is simmering for 15 mins you should be good to go. If you like this more of a soup, vs a chili, just add water and stock until desired consistency and it’s great with a bit of lightly toasted bread or garlic bread as well.
If you’re looking for a few other ideas for leftover Turkey check out:
***I'm a Jennie-O Switch Circle Blogger, however, my views and opinions are my own. I will only give my honest review based on my experience with a product and will only review a product that I have tried. #AD